Curry Chicken with Coconut Milk is a delightful dish that brings warmth and flavor to your table. It’s creamy, tasty, and easy to make, making it a perfect choice for dinner any night of the week!
Why Make This Recipe
This recipe is wonderful because it combines tender chicken with the rich flavor of coconut milk and spices. It takes just a little time to make but tastes like you’ve spent hours in the kitchen. Plus, it’s a great way to spice up your usual dinner rotation and impress your family or friends!
How to Make Curry Chicken with Coconut Milk
Ingredients:
- 4 chicken breasts
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 1 tablespoon curry powder
- 1 tablespoon grated ginger
- Olive oil
- Salt
- Pepper
- Fresh coriander for garnish
Directions:
- Start by cutting the chicken into pieces.
- Heat some olive oil in a pan over medium heat, then sauté the chopped onion and minced garlic until soft and fragrant.
- Add the curry powder and grated ginger, mixing well to combine.
- Toss in the chicken pieces and brown them on each side.
- Pour in the coconut milk and season with salt and pepper.
- Let it simmer on low heat for about 20 minutes or until the chicken is fully cooked.
- Serve hot, garnished with fresh coriander for that fresh touch.
How to Serve Curry Chicken with Coconut Milk
Serve this delicious curry with steamed rice or warm naan bread. You can also add a simple salad on the side for a complete meal. Everyone will love digging into this creamy dish!
How to Store Curry Chicken with Coconut Milk
If you have leftovers, let the dish cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just thaw and reheat thoroughly before serving.
Tips to Make Curry Chicken with Coconut Milk
- Make sure not to overcook the chicken; it should be tender and juicy.
- Feel free to adjust the spice level by adding more or less curry powder.
- For extra flavor, let the dish sit for a few minutes after cooking before serving.
Variation
You can add vegetables like bell peppers, peas, or spinach to the curry for added nutrition and color. This can also make the dish more filling.
FAQs
1. Can I use other types of chicken?
Yes, you can use thighs or drumsticks if you prefer dark meat. Just adjust the cooking time as needed.
2. What can I use instead of coconut milk?
If you’re looking for a lower-fat option, you can use Greek yogurt or light cream, but it will change the flavor a bit.
3. Can I make this dish in advance?
Absolutely! This curry tastes even better the next day after the flavors have blended. Just store it in the fridge and reheat when you’re ready to eat.
